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re: I’ve never seen the ice chest method for crawfish with seasoning sprinkled on top method
Posted on 5/10/19 at 10:12 am to PawnMaster
Posted on 5/10/19 at 10:12 am to PawnMaster
quote:
So do you boil it in seasoned water? Or boil it then sprinkle, like the crawfish
Nobody who does the sprinkle method right boils anything in plain water
0
Posted on 5/11/19 at 8:38 am to td1
I can assure you there is no Tony’s used in our boils. Like I said before, I totally understand how to do a soak batch. I get it. We do that all the time. All I was saying, was agreeing with another poster, when cooking thousands of pounds in a couple hours the game changes. Seasoning after boil and letting finish in coolers can be very good if done right.
Posted on 5/11/19 at 11:57 am to cajunbuck
I've seen some things on here that are just non-sensical.
Where people mess up is seasoning for the amount of crawfish and not the water. What is happening with the ice chest method is great for a large boil, because it is cheap on seasoning and it eliminates the soak time. If you mix your crawfish around, the seasoning gets absorbed, but if not it gets gritty and over seasoned.
Also, remember that the longer you cook the crawfish the harder to peel and the mushier they get. So you steam them and then they continue to cook in the ice chest. So you don't steam long. You finish them off in the chest. They continue to cook. Steaming them is good for a lot of people.
If you are going to soak, watch your water, season for your water and don't worry about the crawfish. I have a mark on my pot and I always double what is listed on the seasoning.
I wash my crawfish- TWICE. from what I've seen of large boils this almost never gets done. When I see a boil with sticks, fish, and trash in the mix, there is nothing to me that says good crawfish and I don't care who you are (Stabilier). We let the crawfish sit in water, then move to a drain tub, then put them in the pot. We throw out the dead and the trash, it is an extra but important step.
While doing this I season my water and bring it to a boil, once boiling, I put in my potatoes and let it go a while, then I add the crawfish. Let it come back to a boil, let them go for 5 to 10 minutes depending on how old they are, then cut them off. I will then let them soak for 10-20 minutes based on tests. I will spray the outside of the pot to cool them off, never, never, never add ice, you are diluting your water. It may be okay for one sack, but it is terrible for multiple sacks.
I can see if you are feeding people who continue to go back for small batches; the ice chest would work, but overall, it is just a way to save on seasoning costs.
Where people mess up is seasoning for the amount of crawfish and not the water. What is happening with the ice chest method is great for a large boil, because it is cheap on seasoning and it eliminates the soak time. If you mix your crawfish around, the seasoning gets absorbed, but if not it gets gritty and over seasoned.
Also, remember that the longer you cook the crawfish the harder to peel and the mushier they get. So you steam them and then they continue to cook in the ice chest. So you don't steam long. You finish them off in the chest. They continue to cook. Steaming them is good for a lot of people.
If you are going to soak, watch your water, season for your water and don't worry about the crawfish. I have a mark on my pot and I always double what is listed on the seasoning.
I wash my crawfish- TWICE. from what I've seen of large boils this almost never gets done. When I see a boil with sticks, fish, and trash in the mix, there is nothing to me that says good crawfish and I don't care who you are (Stabilier). We let the crawfish sit in water, then move to a drain tub, then put them in the pot. We throw out the dead and the trash, it is an extra but important step.
While doing this I season my water and bring it to a boil, once boiling, I put in my potatoes and let it go a while, then I add the crawfish. Let it come back to a boil, let them go for 5 to 10 minutes depending on how old they are, then cut them off. I will then let them soak for 10-20 minutes based on tests. I will spray the outside of the pot to cool them off, never, never, never add ice, you are diluting your water. It may be okay for one sack, but it is terrible for multiple sacks.
I can see if you are feeding people who continue to go back for small batches; the ice chest would work, but overall, it is just a way to save on seasoning costs.
Posted on 5/11/19 at 1:08 pm to tiger94gop
quote:
I can see if you are feeding people who continue to go back for small batches; the ice chest would work, but overall, it is just a way to save on seasoning costs.
And sell more beer. We call this the Bar Method.
Posted on 5/11/19 at 1:11 pm to Tigerhead
I just did the ice chest method. shite was great.
Posted on 5/11/19 at 1:38 pm to Dale Doubak
Best tasting boiled crawfish I ever had were done by Chef KD for a plant safety celebration.
This was done on a trailer setup for catering ... two tanks and burners, overhead hoist etc.
Boiled crawfish in plain water with a little salt.
While the crawfish were boiling he brought the second tank up to "hot .. not boiling" and added all the seasoning to that.
Once the crawfish finished boiling in plain water they were transferred to the seasoned/hottish water to soak for 20 - 25 minutes.
After the bugs were removed from the first tank of plain water ... it looked like someone had dumped road ditch water in it from all the mud from the mud bugs.
I remember him telling someone when they asked him about his method .... "I don't believe in boiling shite and seasoning together".
This was done on a trailer setup for catering ... two tanks and burners, overhead hoist etc.
Boiled crawfish in plain water with a little salt.
While the crawfish were boiling he brought the second tank up to "hot .. not boiling" and added all the seasoning to that.
Once the crawfish finished boiling in plain water they were transferred to the seasoned/hottish water to soak for 20 - 25 minutes.
After the bugs were removed from the first tank of plain water ... it looked like someone had dumped road ditch water in it from all the mud from the mud bugs.
I remember him telling someone when they asked him about his method .... "I don't believe in boiling shite and seasoning together".
Posted on 5/12/19 at 8:58 pm to AU_251
I never use ice. Adds water to the already seasoned water. When it comes to boiling time, size matters. Too long and they are hard to peel. They do continue to cook in the ice chest, but generally my family, friends, and employees don’t let them sit there very long. Commercial cooking is totally different. Never done it, and really feel for those guys trying to please so many different people at once. I add a bag of seasoning every sack. If I am boiling more than 4 times (8 sacks) I change my water.
Posted on 5/12/19 at 10:20 pm to TBoy
Salt in the boil water makes crawfish harder to peel.
Posted on 5/13/19 at 11:04 am to DuckShooter
No, cooking them or soaking them too long makes them harder to peel. Salt will definitely make shrimp harder to peel. I use 1 container seasoning, about half cup of liquid, and 1 container of salt for first batch. Throw crawfish in after boiling. I'll let them come to a boil for only about 3-5 mins, then let soak until they reach desired taste. For second batch, I add half of all of the above. Replace water after 2 sacks. It gets too dirty. I've never received complaints about my crawfish except for experimenting with lemon oil.
Also, I always toss my crawfish into an ice chest for serving and to keep them hot, just don't close the lid or make them too deep because they will continue to cook a little while sitting there. But if they weren't close to overcooking to begin with, they should be fine. I really want to try this ice chest method though.
Also, I always toss my crawfish into an ice chest for serving and to keep them hot, just don't close the lid or make them too deep because they will continue to cook a little while sitting there. But if they weren't close to overcooking to begin with, they should be fine. I really want to try this ice chest method though.
Posted on 5/13/19 at 2:38 pm to headedwest21
quote:
Are you talking about boiled crawfish? If so that’s the dumbest thing ever. All it does is put seasoning all over your hands and lips.
This is the only answer
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